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quintessence of chestnut

of chestnut

on the nose it brings the aroma of dried chamomile, over which animal scents, tannins and quinine prevail. the palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob and cocoa beans. despite its floral origin, its composition resembles that of honeydews.* it usually crystallizes slowly and in the presence of blackberry nectar.

accompaniments

in the filling for pumpkin tortelli, to treat fatty liver or with lightly smoked foods. lukewarm, it provides the perfect contrast in a persimmon mousse. delicious blended into fresh whipped ricotta cheese.

in the kitchen

with ricotta, bloomy or washed rind cheeses, parmigiano reggiano - View the recipes

purchase online

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recipes and cocktail
quintessence of chestnut

loto, castagne e polline

ingredienti per 4 persone  per la crema di marroni: 100 g di marroni (già puliti) 200 ml di latte intero 100 ml di panna fresca 20 g di miele di sulla 20 ml di rum scuro Procedimento metti... read more


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mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



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